Chunky Chilli con Carne – Serves 4


  • 2 tablespoons oil (we used rapeseed)
  •  600g – 700g Highland Braising Steak
  • 2 onions
  • 150g dried beans or 400g can red kidney beans (we used dried pinto beans which do not require soaking overnight)
  • Fresh chilli to taste
  • 1 garlic clove
  • 1 tablespoon plain flour
  • 500ml beef stock
  • 2 tablespoons tomato puree
  • 1 large red pepper
  • Salt and black pepper


  • Cook the dried beans according to the instructions on the packet;
  • Cut the braising steak into 1-inch squares;
  • Heat the oil in a flameproof casserole, add the braising steak in batches and cook over a high heat until browned all over. Lift out with a slotted spoon;
  • Chop the onion, crush the garlic and finely chop the chilli. Add to the casserole dish and cook for 3 minutes until beginning to brown;
  • Add the flour to the casserole dish.  Stir for 1 minute;
  • Add the stock and tomato puree, season with salt and pepper;
  • Return the braising steak to the casserole dish, add the beans and bring to the boil;
  • Cover and cook in a preheated oven at 150°C (130°C fan) for 1½ hours;
  • Cut the pepper into chunks, add to the casserole and cook for a further 30 minutes;
  • Taste for seasoning and serve with rice and pitta bread.